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Crockpot Chili Cheese Dip
Isla Marie

Crockpot Chili Cheese Dip

This Crockpot Chili Cheese Dip is a melty masterpiece of ground beef, chili, Velveeta, and spices — slow-cooked to bubbly perfection. Effortless, gluten-free, and irresistible with chips — the ultimate crowd-pleaser for parties or cozy nights!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 10
Course: Appetizer, Dip, Snack
Cuisine: American, Game Day
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Dip Base:
  • 1 lb ground beef or turkey
  • 1 15 oz can chili with beans
  • 1 10 oz can diced tomatoes with green chiles (Rotel)
  • 16 oz Velveeta cheese cubed
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1 medium onion diced
  • 2 cloves garlic minced
Spices:
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1 jalapeño diced
Garnish & Dippers:
  • Green onions sliced
  • Fresh cilantro
  • Extra cheese
  • Tortilla chips Fritos, veggies

Equipment

  • 4–6 quart crockpot/slow cooker
  • Skillet (for browning beef)
  • Wooden spoon
  • Cutting board & knife
  • Measuring cups & spoons

Method
 

  1. Brown Beef: In skillet over medium, cook beef, onion, garlic 5–7 min until browned. Drain fat. Add spices; 1 min.
  2. Assemble: Transfer to crockpot. Add chili, Rotel, Velveeta, cream cheese, cheddar.
  3. Cook: Stir. Cover & cook low 2 hrs or high 1 hr, stirring halfway.
  4. Finish: Stir well. Thin with ¼ cup milk if needed. Keep on warm.
  5. Serve: Garnish with green onions, cilantro. Dip with chips!

Notes

No Skillet? Brown beef in crockpot on sauté (if available).
Make Ahead: Prep beef mix; refrigerate, add to crockpot day-of.
Too Thick? Add milk or broth. Too Thin? More cheese.
Vegetarian: Use veggie crumbles & bean chili.
Storage: Fridge up to 4 days | Reheat low in crockpot with milk.
Not Freezer-Friendly: Cheese separates.